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You are here: Home / Dessert / Strawberry Shortcake Trifle..Mmmmmmm

Strawberry Shortcake Trifle..Mmmmmmm

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

July 19, 2010 by Hugs & Cookies xoxo 6 Comments

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Strawberry shortcake trifle is perfect for the spring! Get some beautiful strawberries and you will have quite a dessert!!!!
trifle

JUST LAYER TONS of STRAWBERRIES, WHIPPED CREAM AND POUND CAKE! YUM!!!! Cake & cream recipes below.

BEST WHIPPED CREAM RECIPE… HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED! IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.

4 tablespoons cold water
2 1/2 teaspoons unflavored gelatin
3 cups chilled heavy cream
1 1/2 cups powdered sugar

Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
In a small skillet, add about 1/2 inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

BEST EVER POUND CAKE-HANDS DOWN!!!!

INGREDIENTS:
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar

6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked. Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!

You May Love These, Too! XOXO

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  • SEA SALT CHOCOLATE CHIP COOKIES SANDWICHED WITH PEANUT BUTTER CUPSSEA SALT CHOCOLATE CHIP COOKIES SANDWICHED WITH PEANUT BUTTER CUPS
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  • PEANUT BUTTER DREAM BARSPEANUT BUTTER DREAM BARS
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Filed Under: Custard/Trifle, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Kitty says

    April 30, 2014 at 7:52 pm

    It was good but for the pound cake it needs to be less white sugar cause it was too sweet for me

    Reply
  2. LOUISE DUNN WISDOM says

    September 1, 2014 at 1:01 pm

    I LOVE THESE RECIPES SITES..MAKE MY MOUTH WATER JUST READING THEM..THANK YOU..LOUISE DUNN WISDOM

    Reply
    • danielle says

      September 4, 2014 at 9:39 pm

      THANKS SO MUCH!

      Reply
  3. CATHY LEWIS says

    April 3, 2014 at 3:06 pm

    THIS LOOKS SO YUMMY WILL BE A GOOD TREAT FOR THE 4TH OF JULY

    Reply
  4. Donna Soergel says

    April 7, 2014 at 2:45 pm

    Thank you so much for this awesome recipe!!!

    Reply

Trackbacks

  1. Foodies Network » Strawberry Shortcake Trifle says:
    April 2, 2014 at 2:41 pm

    […] Strawberry Shortcake Trifle […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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